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International Journal of Medicinal Mushrooms

Publicado 12 números por año

ISSN Imprimir: 1521-9437

ISSN En Línea: 1940-4344

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 1.2 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 1.4 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.3 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00066 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.34 SJR: 0.274 SNIP: 0.41 CiteScore™:: 2.8 H-Index: 37

Indexed in

Evaluation and Characterization of Nutritive Properties of the Jelly Ear Culinary-Medicinal Mushroom Auricularia auricula-judae (Agaricomycetes) from Nigeria

Volumen 19, Edición 2, 2017, pp. 173-177
DOI: 10.1615/IntJMedMushrooms.v19.i2.90
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SINOPSIS

This study investigated the nutritive properties of the culinary-medicinal mushroom Auricularia auricula- judae. From the analysis, among the major minerals, potassium was found in the highest concentration, with a value of 172.03 ± 8.62 mg/kg, whereas manganese had the highest concentration among trace elements, with a value of 1.66 ± 0.11 mg/kg. Glutamic acid was the amino acid detected in the largest amounts in this study, with a value of 10.09 ± 1.86 mg/kg. Although glutamine and asparagine were not detected in this mushroom, cysteine and methionine had the lowest concentrations, with values of 0.34 ± 0.01 and 0.80 ± 0.03 mg/kg, respectively. The predominant oil was 9,12-octadecadienoic acid (Z,Z)methyl ester, with retention times of 21.246 and 21.715 minutes, and comprising percentages of the total of 4.309 and 47.385, respectively.

CITADO POR
  1. Díaz-Godínez Gerardo, Téllez-Téllez Maura, Mushrooms as Edible Foods, in Fungi in Sustainable Food Production, 2021. Crossref

  2. Zhang Shuang, Wang Yu, Lu Fang, Mohammed Shadi A. D., Liu Hanxing, Ding Song, Liu Shu-min, Mechanism of Action of Shenerjiangzhi Formulation on Hyperlipidemia Induced by Consumption of a High-Fat Diet in Rats Using Network Pharmacology and Analyses of the Gut Microbiota, Frontiers in Pharmacology, 13, 2022. Crossref

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